Simple guidelines for storing fresh fruit and vegetables

Fresh fruits and vegetables

If you’re like me and can’t always remember the proper ways to store your fresh fruit and vegetables, here are some simple guidelines that can help.

This particular list is based on my favorite types of produce, so I would suggest storing any items not listed here similar to how the grocery store had them when you purchased them.

Fruit and vegetables

Alfalfa sprouts

Store in the refrigerator for up to 3 days.

Apples

Store in the refrigerator for up to 3 weeks.

Asparagus

Store in the refrigerator for up to 3 days.
Note: Cut an inch off of the base and store wrapped in a damp paper towel in a plastic bag.

Avocados

Store in the refrigerator for up to 3 days
Note: To ripen, store at room temperature in a paper bag until soft.

Bananas

Store on the countertop for up to 5 days.

Bell peppers

Store in the refrigerator for up to 1 week if green, or up to 5 days if orange, red, or yellow.

Blackberries

Store in the refrigerator for up to 2 days.
Note: Remove damaged or moldy berries and spread in a single layer on a plate lined with paper towels.

Blueberries

Store in the refrigerator for up to 1 week.
Note: Remove damaged or moldy berries.

Broccoli

Store in the refrigerator for up to 1 week.

Brussels sprouts

Store in the refrigerator for up to 1 week.

Cabbage

Store in the refrigerator for up to 2 weeks.

Cantaloupe

Store in the refrigerator for up to 5 days if whole, and up to 3 days if sliced.
Note: To ripen, store at room temperature in a paper bag. Wash the outside thoroughly before slicing to prevent the spread of bacteria.

Carrots

Store in the refrigerator for up to 2 weeks.

Cauliflower

Store in the refrigerator for up to 1 week.

Celery

Store in the refrigerator for up to 2 weeks.

Cherries

Store in the refrigerator for up to 3 days in a bowl or open bag.

Chili peppers

Store in the refrigerator for up to 2 weeks.
Note: Dried chili peppers can be stored for up to 4 months in an airtight container.

Corn

Store in the refrigerator for up to 3 days if unshucked.
Note: They are best if used within the first day.

Cucumbers

Store in the refrigerator for up to 5 days.

Garlic

Store in the pantry for up to 2 months.
Note: Make sure air can circulate around them.

Ginger

Store in the refrigerator for up to 3 weeks.

Grapefruit

Store on the countertop for up to 1 week, or in the refrigerator for up to 3 weeks.

Grapes

Store in the refrigerator for up to 1 week in a bowl or ventilated plastic bag.
Note: They are best if used within 3 days.

Green beans

Store in the refrigerator for up to 1 week.

Herbs

Basil, chives, cilantro, and tarragon can be stored for up to 3 days, parsley and mint for up to 5 days, and rosemary and thyme for up to 2 weeks in the refrigerator.
Note: Basil, chives, cilantro, mint, parsley, and tarragon should be wrapped in a damp paper towel and stored in a plastic bag.

Kale

Store in the refrigerator for up to 3 days.

Kiwis

Store in the refrigerator for up to 4 days.

Lemons

Store in the refrigerator for up to 3 weeks.

Lettuce

Store in the refrigerator for up to 5 days, 2 weeks for iceberg, or until the expiration date on the package if bagged.

Limes

Store in the refrigerator for up to 3 weeks.

Mushrooms

Store in the refrigerator for up to 1 week in a paper bag.

Okra

Store in the refrigerator for up to 3 days in a paper bag.

Onions

Store in the pantry for up to 2 months, or in the refrigerator for up to 4 days if sliced.
Note: Make sure air can circulate around them.

Oranges

Store on the countertop for up to 3 days, or in the refrigerator for up to 2 weeks.

Pears

Store in the refrigerator for up to 5 days.
Note: To ripen, store at room temperature in a paper bag until soft.

Peas

Store in the refrigerator for up to 4 days.
Note: Keep them in the pods until ready to use.

Pineapple

Store on the countertop for up to 5 days if whole, or in the refrigerator for up to 3 days if sliced.

Plums

Store in the refrigerator for up to 5 days.
Note: To ripen, store at room temperature until soft and the skins develops a powdery-silver coating.

Potatoes

Store in the pantry for up to 3 weeks.
Note: Make sure air can circulate around them.

Radishes

Store in the refrigerator for up to 2 weeks.
Note: They are best if used within 3 days, but you can remove the leaves to extend freshness.

Raspberries

Store in the refrigerator for up to 3 days.
Note: Remove damaged or moldy berries and spread in a single layer on a plate lined with paper towels.

Scallions

Store in the refrigerator for up to 5 days.

Spinach

Store in the refrigerator for up to 3 days, or until the expiration date on the package if bagged.

Squash

Summer squash can be stored in the refrigerator for up to 5 days, and winter squash, such as acorn, butternut, and spaghetti, can be stored in the pantry for up to 2 months whole, or in the refrigerator for up to 1 week if sliced.

Strawberries

Store in the refrigerator for up to 3 days.
Note: Remove damaged or moldy berries.

Sweet potatoes and yams

Store in the pantry for up to 2 weeks in a paper bag.

Tomatoes

Store on the countertop for up to 3 days.
Note: To ripen, store at room temperature in a paper bag.

Watermelon

Store in the refrigerator for up to 1 week if whole, or up to 2 days if sliced.
Note: Keep it in a cool pantry if refrigeration is not possible.

Zucchini

Store in the refrigerator for up to 5 days.

In conclusion

That’s all I have for now, but if I discover any new fruit and vegetables, I’ll be sure to add them to this list.

Leave a Reply

Your email address will not be published. Required fields are marked *